1. Preheat oven to 375°F. Separate strips of bacon and lay out flat in single layer on lightly sprayed baking rack over foil-lined, rimmed baking pan. Bake for 15-18 minutes or until just crisp, rotating pan halfway through cooking. Remove bacon from pan with spatula while warm, draining on paper towels. Drain fat from pan and place ham cubes on same rack and bake for 5-7 minutes or until heated through. Prepare your favorite oatmeal as package directs and hold warm with ham and bacon.

2. Bring 2 quarts water to boil over high heat and blanch asparagus for 1-2 minutes or until tender-crisp when pierced with fork. Remove asparagus with tongs or slotted spoon; drain and reserve. Bring 1 ½ to 2 quarts water to boil in same saucepot over high heat. Reduce heat to simmer and using slotted spoon, carefully lower eggs into water individually. Cook for 6 ½ minutes for a softer, jammy yolk or a little more for a firmer yolk, keeping water at a simmer during cooking. Transfer eggs to bowl of ice water and chill for a minute for easier peeling while still having a warm egg.

3. To assemble, divide warm prepared oatmeal, asparagus, berries, ham and bacon among four bowls. Place peeled halved egg in each bowl and top oatmeal with walnuts and pepitas.

Chef’s Tip:
• For a more flavorful oatmeal, trying making with almond milk and topping with a drizzle of honey!

1. Preheat oven to 375°F. Separate strips of bacon and lay out flat in single layer on lightly sprayed baking rack over foil-lined, rimmed baking pan. Bake for 15-18 minutes or until just crisp, rotating pan halfway through cooking. Remove bacon from pan with spatula while warm, draining on paper towels. Drain fat from pan and place ham cubes on same rack and bake for 5-7 minutes or until heated through. Prepare your favorite oatmeal as package directs and hold warm with ham and bacon.

2. Bring 2 quarts water to boil over high heat and blanch asparagus for 1-2 minutes or until tender-crisp when pierced with fork. Remove asparagus with tongs or slotted spoon; drain and reserve. Bring 1 ½ to 2 quarts water to boil in same saucepot over high heat. Reduce heat to simmer and using slotted spoon, carefully lower eggs into water individually. Cook for 6 ½ minutes for a softer, jammy yolk or a little more for a firmer yolk, keeping water at a simmer during cooking. Transfer eggs to bowl of ice water and chill for a minute for easier peeling while still having a warm egg.

3. To assemble, divide warm prepared oatmeal, asparagus, berries, ham and bacon among four bowls. Place peeled halved egg in each bowl and top oatmeal with walnuts and pepitas.

Chef’s Tip:
• For a more flavorful oatmeal, trying making with almond milk and topping with a drizzle of honey!